“Change for the better” was the theme of the 2017 National Geographic Explorers Festival: A Celebration of Exploration held in the courtyard of George Washington University. A star-studded cast of local chefs came together to celebrate luminaries in fields such as astrophysics and clean energy. Wonderfully entertaining music and dance performances lit up the stage representing cultures from across the globe. And if the ultimate goal of this event was to change food for the better, it was a smashing success. Before getting to the food, let’s recognize the actual honorees for whom the event was held. The uber famous Neil deGrasse Tyson accepted the Hubbard award celebrating a lifetime of accomplishments. The Rolex Explorer of the Year award went to Brian Skerry for his leadership and drive to uncover and share scientific findings, and Bertrand Piccard and Andre Borschberg received the Further award, honored for their successes with exploration and innovation. In addition to the award winners, the event was hosted by comedian Mo Rocca and included special appearances by James Cameron, John Silva and Sam Harris. The event was held on a typically sweltering D.C. June day, and so it was a relief to be greeted with ice cold glasses of sparkling water upon entering. Multiple bars and self-service appetizer stands took up residence in the middle of the tent which allowed guests to move around easily even when the crowds swelled as the event got underway. Every table showcased unique mouthwatering eats, and with at least seven of the tables serving no less than two dishes, it was clear I had my work cut out for me. The presentations alone were so impressive that I felt it would be criminal of me not to taste something from each chef — and so began the grueling night ahead,Let me tell you, this was one hit I was all too willing to take. Feasting began with an offering from Centrolina, represented by chef Amy Brandwein. Cooking octopus in and of itself is tricky; making it properly for hundreds of people is next to impossible. However, despite all odds, perfectly charred octopus spiedini with tangy pickled chili peppers decorated the table. Chef Brandwein served this and a refreshingly acidic tomato panzanella salad which proved to be a great way to start the night. Crab cake sliders from Maryland’s eastern...

You go to Jack Rose for the whiskey. I get it. Believe me—nobody gets it as much as I do. But they damn sure are doing their best these days to bring you through the front door for other reasons, and a quick walk-through of new executive chef Jon de Paz’s menu overhaul proves that yes, there are plenty of alternative, and delicious, reasons to make your next visit. Chef de Paz brings a lofty resume to the Jack Rose team, having worked in establishments such as Eleven Madison Park, The NoMad, and The French Laundry, to name a few, not to mention D.C.’s short-lived but ambitious Shaw Bijou. In addition to heading the Jack Rose kitchen, he’ll also be spearheading the group’s next venture—The Imperial—slated for a late 2017 opening. Since taking the reins at Jack Rose in March, de Paz has built his menu from the ground up, broadening the range of what you may expect to find at the restaurant. A scant few dishes remain from the menu which preceded him—choice starters like fried chicken skins, and accompaniments such as biscuits with pimento cheese spread, just had to stay—and de Paz is intent on keeping the menu fresh and seasonal. You’ll regret things if you don’t start your meal with the burrata, a luscious preparation with honey, hazelnuts, Asian pear, and lemon oil. Not to mention the gorgeous steak tartare served with egg yolk fudge and toasted baguette. Seasonal starters on the current menu include salmon “Mi-Cuit”—essentially “half-cooked” in French and a textural marvel— served with Swiss chard, golden Yukon potatoes, and assorted sauces, and the vivacious summer squash ravioli, with ricotta, mint, and a shallot emulsion, topped by the addictive crunch and salt of a carefully fried squash blossom. Heartier mains are also available, such as halibut paired with sauteed shrimp, Berkshire pork with wilted kale, white asparagus puree, and apple and ramp relish, and venison tenderloin, expertly cooked and offered with a savory-jammy kumquat marmalade, parsnips, and charred radicchio. Of course, to wash all this down, you’re probably perusing the whiskey selection. Again—I get it. But just as de Paz wants to bring you in for his cuisine, the rest of the Jack Rose team wants to bring you in for all the other great libations on hand. Wine pairings are still where you’ll...

It’s been awhile since I’ve delved into the sports realm here, but this was a topic I couldn’t resist. Alexander Ovechkin is the least successful best player in the modern history of the four major American sports leagues. That isn’t conjecture, either. It’s fact. This idea first came to mind as I simply couldn’t think of any player who was as individually successful over as lengthy of a career as...

If you know me, then you know I love Espita Mezcaleria. That’s why I Can’t. Stop. Talking. About. Them. So I’m back at it with a close-up on all of their latest and best boozy offerings, all of which celebrate what GM and master mezcalier Josh Phillips calls, “a sense of moment,” with ingredients and drinks which embody time, place, and seasonality. 3 Stars Chamomile Saison The first way this is seen is...

Bulleit set out on a search to find the best boilermaker tandem for their whiskeys. I boldly stepped up to the plate to help them in the endeavor, but decided to bring a local twist to the effort—seeking out unique DC craft brews for my beer and whiskey combos, highlighting some of what’s happening in the local beer scene. Here are the results. Bulleit Bourbon & 3 Stars Brewing Madness Old Stock Ale First up, I tried a...

Colada Shop debuts in DC this week, as Juan Coronado and Daniella Senior open their 2nd area location at 1405 T St. NW. Expect an instant neighborhood favorite in the form of an all day coffee shop and eatery turned afternoon and evening cocktail joint. The focus is first and foremost on the coffee menu. This includes the signature 4oz Colada, a sharable Cuban-style espresso. But there’s a full lineup of coffee concoctions which...

Joselito Casa de Comidas—we’ll keep that to Joselito from here on out—is set to debut in its Eastern Market location in Capitol Hill on January 9th. Here’s a first look of what you’ll find from the new Spanish joint from the team behind Ballston’s SER. Joselito is dedicated to family and tradition. Proprietor Javier Candon named the restaurant after his late father Jose, whose childhood nickname was Joselito....